WRITTEN BY FISH FRIERS FOR FISH FRIERS ISSUE 1 // MARCH 2021
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PRESIDENT’S NOTES Written by Andrew Crook, NFFF President Welcome to the first of our new quarterly Fish Friers Review publications. The pandemic has made all of us focus on our own businesses and this is also true of the NFFF. As we emerge from the crisis it is time to start to look to the future, and we felt that this is the appropriate time to change the way we communicate with members. Our news website, FishFriersReview.co.uk, was launched to bring you the latest industry news and allow us to keep you up to date with all of the NFFF’s activities, this should come into its
own once meetings start returning to normal. Our new monthly digital magazine will give you more in-depth information on the issues that affect your business together with tips and useful information. This quarterly magazine will be more operator focused, telling some of the stories behind the industry and the people in it.
Published by The National Federation of Fish Friers New Federation House 4 Greenwood Mount Leeds, LS6 4LQ Tel: 0113 230 7044 E-mail: mail@nfff.co.uk Web: www.nfff.co.uk @nfffleeds @nfff_uk @nfff_uk
In this first magazine we explain a little about the NFFF; what we are currently working on and why it is so important to fish and chips, and why I got involved.
Resource Reg. No. 2110
MONTHLY DIGITAL MAGAZINE
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CONTENTS Page 2-3
Page 10-11
Page 12-16
Page 20-21
From little acorns
A new industry benchmark
The fish and chip social
Resourceful thinking 1
THE NFFF - FROM LITTLE ACORNS GREAT OAK TREES GROW Written by Andrew Crook, NFFF President
2021 I have used this title as I was once sent an article by Arthur Parrington that he had written for the FFR many years ago to capture the history of the NFFF. I wonder if the founders back in 1913 realised what they were starting and how important it would be to help support the industry in good times and bad. It has had its troubles over the years’ but it has come through them all and is now more relevant to the industry than ever, with fantastic lines of communication to represent fish and chips in the media and with Government.
My Story I won’t go into the history of the NFFF here, but we will link to the original story written by Arthur in the magazine and on FishFriersReview.co.uk. I would like to use this article to explain how I came to join in the industry and the NFFF. I have been talking to Vicky Webster at Captain Cod this morning and I said that often people don’t find a career in fish and chips it kind of finds you. Our family story in fish and chips started at a fish and chip shop on Friargate, in Preston. I used to meet my Gran there with my Mum and have some lunch. My Gran had worked in fish and chip shops before and my Mum was looking to find a business as I was at school. She said to the owner of this shop that she would be interested in buying it if they ever wanted to sell, and as it happens it was on the market. That was back in 1994 and we took over the same week that McDonald’s opened in the town further down the street! My parents had owned a restaurant before but never a fish and chip shop, and this one had seating too. The shop had been a fish and chip shop since the 1880s and the building dated back to the 1600s, so it
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wasn’t exactly purpose built. The range was from 1955 (we found a coin set in the floor underneath) and they didn’t even have a fridge, so food safety was not exactly up to scratch. They were naive when they bought it to be honest, and keen to learn more my Dad went to join the NFFF via their Preston Branch, one of 26 that existed in the North West before we went to direct membership. Unbeknown to my Dad a customer from the Preston Branch Presidents shop had been in our shop and my Mum had innocently said that they don’t sell cod as it can have worms in it... this customer told the other shop they were not buying fish off them due to it having worms and they only sold cod so when they asked to join, they were blackballed. Now obviously my Mum was daft for saying it but rather than thinking these guys need help and by helping them we are helping each other they were just not allowed to join. The culture in the industry needed to change and, my Dad not being one to give up, eventually got to join the NFFF years later in the late 1990s. I joined the businesses in 1999 after finishing my degree in computing and immediately started to support my Dad in the NFFF.
I think in the early days I was more interested in the money than the job and improving if I am completely honest, and I think if it hadn’t been for the NFFF and the people I met, it may have stayed that way. I think John Wild was probably the first person I met in the industry when he owned Chihan and Cem Oktem’s shop, the Packet Bridge. It was great meeting another frier who was open to allowing others in his shop, and once you realise there are others and you can share your problems then it opens a whole new dimension to working in the industry. I remember Gregg Howard saying to me that when he attended his first NFFF meeting he realised that he was not alone and there were others that had the same challenges, the same unsociable hours, and the same outlook on life. My advice to anybody who isn’t involved in the wider industry to do it as there is nothing else like it. The industry and the NFFF are unrecognisable now to what they were when I first joined. This is down to the people in it, both operators and suppliers. The awards, industry events and exhibitions have all combined to change the culture, create friendships and drive us forward. Fred Capel, upon winning his Outstanding Achievement Award, said from the stage that some of his best friends are in the industry and that is so true for me too.
Together we are stronger The NFFF has five paid office staff and our Board who perform the role on a voluntary basis. You have to love doing it as you pay to do the work in real terms, as it often means you have to get cover in your own business to attend meetings. We represent the industry on the key issues that will, or potentially could, affect each and every fish and chip shop in the UK. We are involved in lobbying for VAT reform, advertising bans, obesity legislation, apprenticeships, sustainability issues, meetings with companies about new products and getting better deals on products for members. We also deal with many media enquiries throughout the year, giving us the chance to tell the positive stories about fish and chips. We are also involved in the awards, improving standards and delivering training. All of this we manage to do with limited funds. We have around 10% of the industry as members, just imagine what we could do with double that or more! Now more than ever we need to pull together, we are entering a new world and we do not
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know what the landscape is going to be like. What we do know is by pulling together we can overcome anything. There is often talk of clubbing together to invest in a promotional fund together. My answer to that is that the framework already exists. If you are not a member of the NFFF then join, and if we can get enough members we can deliver all that the industry needs and so much more. Now is the time to show the world what a great industry we have and what we can do when we all pull in the same direction.
Survival of the professional There are likely to be a lot of changes in the coming months and years, and unfortunately not all fish and chip shops will make it. I have long said that we are similar to butchers, before supermarkets they were all OK but when the supermarkets came along, doing average meat in big volumes, then only the best butchers survived. I think we may face something similar so its going to be about increasing your chances of survival and looking at the potential threats.
Payment options – customers want a choice on
how to pay. Some will still pay cash but your business will not survive being cash only long term. People paying with cards tend to spend more, or if you don’t give them that option they go and pay somewhere else. The pandemic has accelerated this, and it has also led to more businesses offering online ordering, again it broadens to the number of potential customers you can have.
Training – Training your teams well can make such a difference, it really is not a cost it is an investment. Training is not just about food quality but also standards and customer service. Not only do you get a direct benefit in your business, you get an added effect of motivated employees too which is a powerful thing. The NFFF are working on different courses to help the industry achieve this easily and economically.
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Competition and shifting trends – I don’t mean
between each other but more other businesses offering fish and chips such as pubs doing a collection and delivery service. I know many complain about the price of frying equipment but if it wasn’t expensive then every pub would have one now! It is not too big a threat now but we need to keep an eye on this and shifting trends in consumers. There has always been a focus on reaching 16-25 years olds for fear of losing them for life but so far, we are seeing them returning to fish and chips in later life. This may not always be the case, so we need to ensure we are getting fish and chips as a meal option to that age band.
Going Green – If your business does not operate in
an environmentally sound manner in the coming years then you will not make a profit! It will become that expensive to dispose of waste that it will be so important for every business to find ways of reducing it. The NFFF is already working with the Department of Businesses, Energy and Industrial Strategy and Smart Energy GB together with various other
environmental organisations. We are also pleased to announce that we have set up an Environmental Committee, which will be made up of operators and suppliers/manufacturers to ensure the fish and chip sector is ahead of the curve. I think if we can get all of these things right, we will see the fish and chip industry reach a new golden age, where we have a reputation for professionalism and providing good employment with great training. We really are within touching distance. The NFFF will be focusing on these areas to help the industry. We will continue with our Zoom round tables and launch innovation circle zooms to help companies and ourselves have conversations with members. Our online surveys will continue, so once again we get information to steer which way we should be focusing our efforts. The industry is changing and so is the NFFF. It would be great, if you are not currently a member, for you to consider joining and help us to support the industry.
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INTRODUCING FISHANDCHIPTRAINING.COM As things progress people are changing the way they do things and that includes how and when they undertake training. In the height of the first lockdown, we launched an online training platform on this domain which was free for all and very successful, allowing people to log in and access training when they want to and dip in and out of it.
Training benefits your business directly by minimising mistakes, giving your team a better understanding of the industry, and also, motivating your team members. There is also a benefit to the wider industry as the
better our training is the stronger and more professional the industry becomes. We will change the reputation of the industry as we will be able to provide quality jobs backed up with great training. The revamped FishandChiptraining.com site now has a full learning management system built on it allow us to release courses, track trainees progress and support them as they learn. The first course we have released is a generic induction. There are certain things we all need to train employees on when they start work in the industry, and we have created a course that will teach trainees these basics and test their gained knowledge. You can then build on that knowledge with training specific to your business or they can progress onto further courses. The website is responsive so trainees can complete their course on any device, and we will issue a digital certificate upon passing the course. We will be adding more courses in time so if there is anything you would like us to cover then please get in touch.
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Fish Friers Review
IN THE NEWS
Catch up with all the news you might have missed. All news stories are taken from www.FishFriersReview.co.uk FURTHER SUPPORT FOR COMMERCIAL AND RESIDENTIAL TENANTS Mar 10, 2021 Ban on commercial evictions extended to 30 June and bailiff enforced eviction ban extended to 31 May to protect residential tenants. Business owners – many of whom have had to cease trading entirely during lockdown – are being given extra support after the government extended the ban on commercial evictions for a further 3 months, Housing Secretary Robert Jenrick announced today (10 March 2021).
For more visit www.fishfriersreview.co.uk
JUST EAT LOSSES WIDEN DESPITE 40% LEAP IN LOCKDOWN ORDERS Mar 10, 2021 Just Eat Takeaway has reported a deeper annual loss despite a surge in revenue, driven by high demand for food deliveries during the coronavirus pandemic. For more visit www.fishfriersreview.co.uk
KRAFT HEINZ BRINGS HEINZ [SERIOUSLY] GOOD VEGAN MAYO TO FOODSERVICE Mar 3, 2021
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Kraft Heinz has launched Heinz [Seriously] Good Vegan Mayo into
foodservice, following a resounding thumbs up from retail.
With the same great taste and creaminess as muchloved [Seriously] Good Mayonnaise, Heinz [Seriously] Good Vegan Mayo is a Heinz first in foodservice.
For more visit www.fishfriersreview.co.uk
MCWHINNEY’S GLUTEN FREE SAUSAGES AND THE GREAT SAUSAGE GIVEAWAY! Mar 15, 2021 McWhinney’s have been making the same high quality Irish Pork Sausages since 1898 and current Managing Director, Kevin McWhinney, has promised to be loyal to the original recipe that has served the past four generations so well. For more on all these stories and all the latest news visit our new Fish Friers Review website. FishFriersReview.co.uk is dedicated to bringing you the news as it happens! With dedicated sections for: •
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Fish and Chip Industry
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…and much more. www.fishfriersreview.co.uk
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A NEW BENCHMARK WITHIN THE INDUSTRY – NFFF QUALITY ACCREDITATION SCHEME The Fish Friers Review in conversation with Bryan Carroll, Sarson’s Sales and Marketing Director “The National Federation of Fish Friers’ (NFFF) newly launched Quality Accreditation Scheme, which replaces the NFFF’s Quality Award, sets out to identify fish and chip shops who operate to the highest standards including the quality and taste of the food prepared, the levels of hygiene upheld and the shop’s presentation. “With the UK food delivery market currently booming, hitting an estimated £7.1bn at the end of 2020 and fish & chips second only to pizza as the most ordered dish¹, Sarson’s is backing the scheme to help ensure operators can profit from the huge opportunity this British staple provides. “In a year that’s flipped all senses of the word ‘normality’ and consumers understandably wary of the impact of COVID-19, building trust with customers has never been more important. That’s where the Quality
Accreditation really comes into its own and why Sarson’s are so dedicated in its support of the scheme. The iconic award is the highest accolade for chippies to obtain and an instantly recognisable sign for customers of a quality establishment. “As such, the scheme can provide businesses with a much-needed boost and give consumers the confidence to support their fish and chip shop with the peace of mind that they’re getting the very best from their takeaway, both in terms of quality and hygiene. “Sarson’s commitment to the initiative is underpinned by the knowledge that the more the scheme and awareness around its high standards grows, the better for operators and consumers alike. That’s why, since partnering with the NFFF, reducing the cost of the scheme has been one of our primary goals. By minimising the financial impact on outlets, Sarson’s helps to ensure that every chippie that meets the accreditation’s gold standard can afford the recognition they deserve. “Allied to this, Sarson’s unique status within the industry as a benchmark for quality, combined with its reputation as a consumer favourite is crucial for promoting the award to a wider audience. Sarsons is already a well-loved brand in the consumer sphere with research uncovering that 9 out of 10 customers would prefer their chips to be sprinkled with Sarson’s Malt Vinegar rather than a non-brewed condiment (NBC)². With that in mind, we’re perfectly positioned to use our influence with consumers; promoting the scheme and educating them on its worth.” Sarson’s Commitment to Quality “Throughout Sarson’s rich history, the fish and chip sector has always held a unique place in its heart. Vinegar is, after all, synonymous with chippies and Sarson’s owes its distinctive flavour to a unique seven-day craft brewing process – a time honoured 200-year-old technique that sets it apart from non-brewed products.
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“We’ve always placed pride in the fact that we listen and respond to operators’ demands – relaunching our 7g sachets at the height of the COVID-19 crisis is testament to this. With guidelines restricting the use of ‘serve-yourself’ condiment bottles, we reintroduced the convenient and hygienic sachets to minimise contact and provide a safe and practical option for operators and customers alike. “At Sarson’s, it’s always been about providing the sector with what it needs most and our endorsement of the QA scheme is part of this ongoing commitment to support fish and chip shops and the real value they bring to British life.” ¹ NDP Group insight, November 2020 ² Independent consumer insight Toluna June 2019, sample 504 consumers.
Join the NFFF Quality Accreditation Scheme The Quality Accreditation is a great marketing opportunity and promoting your business through the display of an accreditation such as this helps you to increase customer confidence and awareness, and helps your business to stay one step ahead. To become Quality Accreditation holding shop visit www.qualityfishandchips.co.uk
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Fish Friers Review
Interview Index AC – Andrew Crook JM - John Molnar - The Cods Scallops CM - Caroline Murphy – The Wetherby Whaler
THE FISH AND CHIP SOCIAL
JF - Josette Foster – Fish and Chips @ Weston Grove JL - John Lavery – Fish City NE - Nicola Else – Something Else Fishy EL / PL - Eric and Phillipa Lambert – Mary Lamberts
With some of the winners of the 2020 National Fish and Chip Awards. The FISH AND CHIP SOCIAL is our new forum to bring fish and chip shop operators closer together to talk about the topics that matter to them.
Josette Foster – Fish and Chips @ Weston Grove, John Lavery – Fish City, Nicola Else – Something Else Fishy and Eric and Phillipa Lambert – Mary Lamberts.
On this first call, hosted by Andrew Crook, we were delighted to welcome John Molnar - The Cods Scallops, Caroline Murphy – The Wetherby Whaler,
All of these shops were winners at the 2020 National Fish and Chip Awards however, their year of celebration has been affected by the pandemic.
It took us 6 weeks to employ a PR company; one which matched our needs. There should be the opportunity to maximise press coverage. I would like to see the Awards continue as they are important for the industry but believe they need revisiting. A Champion of Champions category could be introduced and involve winners from the past 10 years. Personally, I believe that the Awards are a great opportunity to showcase the industry and fish and chips.
AC: Let’s start this off with… what did winning the award mean to you and what difference did it make to your business? JM: As I’m sure everyone will agree, it is amazing when you win an award. We are lucky, we are still here and operating but unfortunately, we haven’t benefitted from the Award as we entered into the first lockdown within weeks of winning. Personally, I felt that we were just left to get on with it once the event was over. I believe that a winners pack should be available to all categories, containing advice and instructions such as the need for you to employ a PR company. This we didn’t know, we had no direction and felt very lost.
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AC: When it comes to media enquiries, we always try to use the award winners as they are the shops which have shown they are progressive and want to move our industry forward, however with the pandemic media enquiries have been limited. JM: On the marketing front, on 22nd March 2020 I was due to do a screen test for the BBC’s Saturday Kitchen to showcase fish and chips. On the day I was due to travel down London went into lockdown. It was going to be an opportunity to showcase fish and chips on a National TV programme which would have elevated fish and chips for the whole of us. It was just heart wrenching for me personally but also the industry.
What we do is world class, and it takes a great amount of skill. I’m great mates with Sat Bains and he’s a phenomenal chef, he came along and worked in the shop for a day and he said it was unbelievable, what you guys do is as good as what we do but it’s just different. We have to believe in that, and work on it collectively to get better and get the word out there. AC: On Monday the 22nd February the NFFF hosted a meeting with NEODA, SEAFISH, AHDB POTATOES and FASFA to discuss the awards. The general feeling in the room is to get them started back but with the idea of how we can evolve and improve them. The NFFF are keen to ensure that the Awards continue post pandemic. The awards will be different, but we have a fantastic opportunity to take them back to basics and truly work out what we want from them. We need to maximise the exposure they offer our trade. JM: Personally, I think the awards should link in with National Fish and Chip Day and the NFFF should be involved with both. If we are going to celebrate a day of fish and chips why don’t we crown it off with the awards. Having both occasions together means you get massive exposure, not just for the Award winners but for fish and chips in general. The 11,000 shops in the UK will benefit. NE: I would prefer the dates of Awards and National Fish and Chip Day to stay separate as you are not just getting one opportunity to showcase fish and chips. The two opportunities gives shops something else to work to during the year, it also keeps the media engaged through the year. AC: I would ask is there an opportunity to link the two events together? It doesn’t mean they take place at the same time in the year. JL: The Awards are crucial, they are a massive event and offer help in so many ways. The exposure you get if you are a winner or just shortlisted is fabulous. It keeps you motivated and pushes you to go that extra miles by giving you deadlines to work to. The Award helps to focus minds on tasks. We have been involved in a number of award competitions and the National Fish and Chip Awards are the fairest. You don’t have commercial interests which can make results unfair. It’s not perfect and nothing is but I think it would be an awful blow if the awards do not reappear. On John’s (Molnar) point on PR and a plan after the awards. This has never been more crucial, it also has never been harder to get exposure as everyone is fighting for editorial space. After the awards we need a clear message of what the industry is trying to say as a whole so we can support and promote that. AC: An issue I see is the Awards are so big, they create this huge build up but once its over you need to start the process for the next year straight away so I think the Seafish team had to hit the ground running to get the next years awards planned.
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JM: We should just be told what you might want to consider. Anyone shortlisted for a final category should be told ‘this is what you might want to consider if you get into the top 3 or if you win the respected Award’. Here are some guidelines/pointers from our previous winners. Its then up to the winner to choose whether or not to follow it. JF: I agree. There’s a lot of effort put in at the beginning of the Awards and during the whole process of the awards but you are left at the end. CM: If shops are feeling abandoned at the end of the awards then the Awards aren’t providing the maximum exposure they should be. A unified plan is needed for the for all these winners. At the moment, they can’t be getting the maximum exposure from all the work and effort that goes into entering and winning an award. JF: If the awards are looked at like a business then its massive waste, with all the time and effort you put into the process you are not seeing the maximum success at the end. We should be used as ambassadors. CM: This is where a unified plan could work from the awards final to National Fish and Chip Day later in the year. The road from January to June with a plan to maximise the award winners and the industry as a whole. AC: A lot is going on behind the scenes to make sure the awards and National Fish and Chip Day happens. One of the issues with the Awards has the been the lack of industry involvement. Hopefully we know enough of what goes on in the industry, so with our knowledge we can look to improve and relaunch them. Our aim is that the fish and chip awards will continue and the NFFF will do our best to make that happens. AC: The Awards play a massive part in helping to spread our message, but I agree they need a revamp. Owing to Covid-19 we may be in a position where we have to be self sufficient as financial support from the usual organisations may not be there. We believe we can get enough support to secure an awards and we will need to use every tool we can to continue to fly the flag for fish and chips. AC: Is everyone doing click and collect and were you doing it before? Is online going to be something you all stay with? JF: Absolutely. PL: Yes, if you’re not going to do it, you’re going to lose it. They say it takes 30 days to break a habit so with this pandemic being longer people’s habits have changed. It’s a new way of life and it’s a case of sink or swim, either you adapt or you don’t. Our restaurant provided 90% of our business, that went over night. We needed to majorly ramp up our takeaway, through click and collect we discovered a
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new audience which we didn’t have before and hopefully when this is over, we are able to keep them. It has been an education. AC: My shop offered click and collect before the pandemic, and on the first day it was launched I had a 76 year old man order as he had been browsing on my website, from that moment I knew click and collect was here to stay. On a Friday night my regulars will now use the click and collect service as they know they can beat the queue and they don’t have to wait. JL: I don’t think it’s one size fits all as when people have more freedom people will be more spontaneous however, people won’t want to queue. They will want to roll up and get their food straight away. People soon get savvy on when to order; being click and collect, over the telephone or visiting a shop in person. If you can get every order as a pre-order then great as you know how much to cut, how much to get out, how much to prepare. I don’t think it will work out as simple as that, but click and collect is here to stay, no doubt about it AC: Coming out of the pandemic we need to plan for the future as an industry. There’s going to be a lot of change and the shops that are already struggling will continue to find it tough as the food market will be more competitive. Cost will continue to rise; we need to show there are ways to survive. Look at investing in training and getting involved in the Awards submerge yourself into the industry. On social media you always see reference to the ‘big boys’ but I don’t know who they refer too, as it’s not like that. Many shops I know offer an open-door policy, anyone that wants to join can. Josette you have only been an operator for the last couple of years, but you have got involved in the industry by attending events, entering the Awards. It’s open to everybody to get involved and I think as proactive shops we need to show people the way forward, come along and get involved. JF: I read a lot of those comments and they are some quite awful comments about the Awards and the shops that enter them. We are a small independent shop, we haven’t thrown lots of money at it like people say we have, and the big boys do. I would love for these people to come and see what we do, what we did and what we are still doing. The attacks on the Awards and the people that enter them can be quite viscous. AC: We need to break down the barriers and say come along to my shop, see how we operate. I know people who are engaged do, but we need to keep drumming that to others in the industry as we could see a lot of casualties in the next few months. We need to show that there is a future. Invest in your team, it’s an investment into your future.
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Fish Friers Review
CM: That engagement from shop owners is crucial in everything that we do. It feed into the National Fish and Chip Awards and National Fish and Chip Day. How many people actually get involved in the day? Is it always the same people contributing and benefitting? The members of the NFFF have a role to play and the more people that come on board and support it, the stronger the industry will become as we will have a louder voice at the table. Unfortunately, we know we will always get those who won’t partake in that theory but are happy to benefit from the work that the NFFF carry out for the industry as a whole. JF: Possibly, this is where we could be used as ambassadors to go into these shops and tell them what they could do very simply. Entering the Awards is very easy to do, it’s very welcoming and it gives you good support. NE: That’s a great idea, could we get a list of past winners that anybody could contact. Former winners can act as advisors. Go along and have a chat and see how easy it is to enter. Being able to call someone and ask them a question about entering would be useful. PL: In the past we have looked at a couple of the categories and thought ‘could we enter this award’? It would have been nice if we could have given someone a call to get some guidance on ‘yeh you would fit in that category or no that’s absolutely not for you’. AC: You can always pick the phone up to the NFFF and we would be happy to help, any time you want. EL: We have loved entering the award and it has given us something to aim for and it makes excitement for the staff and we have learnt a lot along the way. It was tragic that we ended up in lock down 6 weeks after we won. From going to the award ceremony, we learnt so much and we learnt about various different activities within the trade. It made us want to become involved and be part of the fish and chip family. JL: I can emphasis this, when we won our first award it was just a regional award however, we were new to the industry but it did feel like you became part of a family. Support is out there whether you feel you needed it or not. AC: I agree with you, our standing as an industry has increased over the last 10 years or so. I think that is down to the Awards as we are always trying to raise standards. The awards bring a friendly competition to find new ways to improve. We have a product that can hold its own, it’s a quality, tasty meal with great nutritious value and we have a lot of positives which we can build on. The more good shops we have, the better we get. If someone has a bad experience from a fish and chip
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shop it might put them off for the next month, it might put them off for the next 6 months. If they have good fish and chips, then they are likely to return. This is why we need to replicate lots of good shops.
EXPAND YOUR MENU AC: Look at offering something slightly different on your menu, it can set you out from other fish and chip shops. Ive added options like king prawns. I spoke to you at an exhibition John (Molnar) and it stuck with me. If we can offer something a little different, we can grow. The likes of McDonalds, they offer monthly specials. It would be great for more shops to try something new, by offering a change can keep your customers interested. JM: By offering more, you tend to see your customers more often, we will have customers now come in for mussels on a Tuesday and then have fish and chips on a Friday. JL: When expanding our menu, we have looked at different regions and culture, such as Mexican food. Its hugely popular with the younger demographic. We looked at how we could incorporate Mexican into our restaurant/takeaway and we have introduced a range of tacos. They are a product with a huge margin and sells very well. It about looking around and thinking ‘can we adapt and make something that makes us unique’ as opposed to simply copying and competing on a same product. AC: There are all sorts of options out there and that can work for you and your business.
YOUNG WORKERS IN THE TRADE JF: The young people we employ, be it our fish friers or counter staff would love to join the NFFF but currently unable to do so. Could we start a junior members club? Where the Drywite Young Fish Frier winner could produce a regular newsletter to continue keep them engaged. Competitions could be run just for them. AC: We would love to see this happen. We need to keep our young workers engaged as they are the future of our trade. We need to give them the opportunity to meet former award winners, the suppliers to the trade. Let’s get them to the events within the industry that would make a massive difference to them.
www.tquality.co.uk 0330 1243707 Fish Friers Review
YOUNG FISH AND CHIP SHOP WORKERS, COME GET INVOLVED! We are delighted to launch and introduce the new Young Fish and Chip Group! The Young Fish and Chip Group is an evolution of the Young Friers Group which was created to help encourage the younger people in fish and chips to become more involved in the wider industry. The former Young Friers Group was created by some of the past winners and finalists of the Drywite Young Fish Frier of the Year Competition. It was intended to help develop your skills, knowledge and confidence, not just for the competition, but for you to take forward into your career in Fish and Chips. The new ‘Young Fish and Chip Group’ is not just for friers, it is open to all young fish and chip shop workers from the frying staff to the counter staff. If you are aged between 17 and 30 and work in a fish and chip shop this group is for you! To start off, we want your help to design and create this community!
Design Help us design the logo for your group. Send us your ideas or drawings to mail@nfff.co.uk
Give the group a name! Do you want the group to be called the Young Fish and Chip Group? Yes or No, tell us what you think. Send us your ideas to mail@nfff.co.uk
How can we help? What do you want from the group? Do you want to go on a study trips? Do you want help and support from someone outside your workplace? Send us your ideas to mail@nfff.co.uk We want you to help create the group that you will be proud of. You will have the support of the NFFF and fish frying community. Please contact us by giving us a call on 0113 230 7044 or email mail@nfff.co.uk if you are a young fish and chip shop worker who wants to get involved.
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RESOURCEFUL THINKING EXPANDS YOUR PROFIT MARGINS The Fish Friers Review in conversation with Marcus Kay from Kay’s Fish and Chips. Tell us about your journey into fish and chips? What got you started, why did you see fish and chips as a viable business option? When I was 14 years old my Dad bought his own fish and chip shop as a total career change, this brought interest and excitement for all the family. I started off by helping out; initially rumbling and eyeing potatoes after a cold Sunday morning playing football (part of the reason I hate chip Prep now). Eventually when I was 17, I had the prestige of learning to fry along with all the other ins and outs of prepping and running a chippy. When I left sixth form at 18, I went straight into working for my Dad in the shop and would run the business when my Dad wanted some time out for a weekend away or holidays. Eventually, I decided personal training was the career path I wanted to go down and I went off and ran my own gym for 3 years or so. An opportunity arose when a local chippy came up for sale. After a conversation with my Dad and realising how much more of a lucrative business a chippy could be in comparison to a gym, plus my love of food and cooking and past experience in his shop made for an exciting new venture. For some time, I had both my gym and the chippy but ultimately decided to put all my focus into Kays, which looking back was a great decision.
Tell us about Kay’s. What does Kay’s stand for and how do you want your shop to be seen in your customers and community’s eyes? The backbone of Kays is to provide the best quality fish and chips we can. However, with an added twist on the traditional fish and chip shop making it a “cool” concept, by creating a place that customers will be compelled to return to time after time, not only for the good food but fresh “innovative” ideas and upbeat
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modern atmosphere that separates us from the rest, particularly in my local area. Our business has flourished throughout the Coronavirus which has allowed us to become an important part of the local community. In return it is very important for me to give back to the community where possible, supporting charity work and providing resources to local food groups. I am incredibly grateful for the support Kays has received over the past year and so it would only be right to return that support as much as possible!
Your product looks great, your use of photography for social media is great! How important do you think imagery is to sell yourself in a highly competitive food market?
How much effort goes into, and how do you maintain your standards, to ensure the product looks as good in these images when its delivered to your customer doors? To me imagery in the food industry is massive! You only have to watch adverts on tv, social media or whilst driving around in your car and you see countless food adverts. In my eyes if the huge food companies are doing certain things then they must work. Fortunately, I’ve always enjoyed photography and so investing in a decent camera and capturing pictures of my food was a pleasure more than something I “needed to do”. To me this was one of the biggest contributors in building a strong social media presence! As the saying goes ‘customers buy with their eyes’ and we have countless new customers telling us “they saw the pictures on Facebook and had to come and try it!” We put a lot of emphasis on consistencies within our products. At this point in time, I still cook every single fish that leaves the door which gives me that control over the quality of the product. We have set ways in which each meal goes out and is why I am particularly fond of the boxed meals that we offer as each customer has the opportunity to open that box to reveal their full meal just as they saw it in the pictures on Facebook.
COVID, how did it effect you? Where you able to use it to benefit your business and did it give you a chance to evaluate and improve? If so how? Originally, in the first Lockdown, there was a lot of uncertainty around what the right thing to do was. Fortunately, takeaways were allowed to stay open and after assessing my own circumstances at the time it felt safe and right to do so. I lived with my girlfriend at the time, in a flat above my shop, and so we were able to open the doors and operate the shop between the 2 of us without even leaving the building. Fortunately, the week prior to lockdown I had signed up to a click and collect website which, looking back, was extremely fortunate and great timing that allowed us to be ready straight away to offer a safer click and collect service which has proven to be a game changer to our business now.
There were many teething problems with the first click and collect system but this allowed us to adapt and overcome on the go, and after a month or so we had a new system and were operating a super smooth service that customers absolutely loved and still do to this day!
Menu - Your menu offers traditional fish and chips however, you have diversified, offering a Chinese element with a ‘Salt and Pepper Chicken Box’ through to a traditional café in offering ‘beef brisket and chips’. Why did you step away from being a traditional fish and chip shop? Do items like these offer great profit margins? My menu changes came when I started to offer different specials each week. My thought process was that if I had new specials frequently it gave me something to post on social media and a reason for people to come and try us. Ultimately, this lead to a lot of trial and error as some products would sell much better than others. Over a short period of time I began to adopt the plan that if something performed well enough it would become a staple on our menu rather than a weekly special. Now we have a menu of items that sell really well. Each month I will swap out some less popular items in favour for a new idea, if this idea takes off it will become a staple, if not then we will change it and try something else! I quickly learnt that this diversified menu style attracted a whole new demographic and brought us a lot of younger customers that might not have necessarily been massive fish and chip eaters before. However, they can come to Kays for something completely different to any other chippy. Going forward I want Kays to be seen as its own brand/ concept not just a local fish and chip shop. Of course, fish and chips is our core business but some of our other products are quickly catching up to the amount of traditional fish and chips we sell and becoming increasingly valuable to our overall business! This is where the tag line “we are not just a chippy, we are kays” has come from.
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FRENCH’S FISH SHOP 100 YEARS: 1921 – 2021 The history of French’s Fish Shop goes back over 100 years. William Thomas French was the man that started it all. He was one of 8 children and grew up in Tamworth. However, at the start of the First World War, he came to Wells-Next-The-Sea on the North Norfolk Coast (where French’s Fish Shop still is today) with the Fourth Battalion Worcestershire Regiment . William met a lady called Blanche Hawes, and they made a promise that if he managed to survive the war, he would return to live in Wells with Blanche. In 1918 the war ended, and as promised William returned to be with Blanche in Wells-Next-The-Sea. They married in September 1921. They settled in to married life and tried to earn a living in Wells, however, with minimal opportunities they were forced to move back to Tamworth to find work. As luck would have it, shortly after, Blanche’s father found a small shop in Wells for sale and lent them some money to return and open it as a fish and chip shop. They were able to open their shop on Station Road in 1921. A few years later, a shop on the Quayside became available, so they purchased this shop, with a mortgage, and ran both shops for a while. They were selling fish and chips, as well as fresh fish, and even
had their own smoke house for Herrings and Kippers. The fish used
largely came from the port in Wells, but they also used fish from Lowestoft which arrived via train. William and Blanche went on to have two sons, Reginald and Maurice, who both worked in the family business. They helped doing the round with fresh fish during the day, and selling fish and chips in the shop in the evening. When William retired, Maurice and Reg took over the business and Marcus (Maurice’s son) helped in the shop from aged 9 with things like making batter and fetching potatoes. After finishing college, Marcus worked in the shop full time. Unfortunately, Reg died suddenly in 1984, and Maurice was diagnosed with Cancer, meaning that Maurice’s wife (Myrtle) and Marcus took over the running of the business. By now, the wet fish (now delivered by road) was much less profitable, and the huge amount of work associated with selling fresh fish lead to it being moved to a different shop, allowing the fish and chip shop to be expanded. Marcus continues to run the shop, following his mothers’ retirement and then death. Marcus is married to Annette (who worked as a nurse), and they have two children, Alanna and Arianne. Both children have worked in the business during weekends and holidays, before attending higher education to become a nurse and a teacher. Alanna has since left the NHS after the birth of her own daughter, and has returned to the business full time as Manager.
What changes has the business seen, good and bad over the years? We have always operated as a takeaway with a restaurant seating area. And as a seaside business we were allowed to open 16 Sundays per year, which were usually very busy. Due to being a seaside town, the tourists used to flock to visit, and still do.
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When we joined the European Union, VAT was introduced on all restaurant food so we took out the seating area to reduce costs, but then they added VAT on to all hot food, and this has been with us since in various percentages.
We have remained open during the Second World War, survived 3 big floods (1953, 1978 and 2013), and are now coming out of the Coronavirus Pandemic. Although we have had to shut during Covid, we plan to continue trading as long as possible.
Another big change for us was the switch from a coal fired range to a gas range. Since I have been at the shop, we have purchased 3 Preston and Thomas ranges, and 2 Florigo ranges, the latest of which was installed in 2020. The latest range now has duel filtering, which allows us to cater for more dietary groups including Gluten Free and Vegan diets.
COVID permitting what are your hopes for this year; how is your business planning on celebrating?
In terms of food products, some of the biggest changes for us have been the switch from using mainly fresh fish, to predominantly frozen at sea fish. We have however, used the same batter recipe for many years as we make our own, the only change being the colour additive used (which used to be cochineal, then tartrazine sunset yellow, now beta carotene). One of the big challenges of being a seasonal business is the staffing. During peak season we can have long queues all day, every day, but when winter arrives some days it isn’t worth even opening. Only being able to offer mainly seasonal staff contracts can make it hugely difficult to keep good staff, and makes training new staff for short periods hard too. As with most seasonal jobs, one disadvantage of the trade is the unsocial hours, but the business is continuing to grow year on year.
You have now survived a World war and Pandemic. Does it show how resilient fish and chips are? Fish and chips, at the seaside in particular, are as popular today as they always have been. For many people, fish and chips are an essential when visiting the seaside, and eating them in the salty air while watching the waves is part of the well-known tradition. We are very lucky with our location; being just 20 yards from the quayside. Many of our customers comment that they come to Wells just to sit on the Quay wall and eat fish and chips!
We plan on celebrating in a variety of different ways this year. Although our official 100 years anniversary would have been January 2021, we’ve had to postpone the celebrations. We are hoping to bring back some nostalgia with some newspaper wrapping paper, and decorating our shop with a historical feel to try and show our customers what some of the changes have been over the years. We also plan on doing some customer giveaways, and perhaps invite a celebrity guest. Watch this space!
After this year, what are you hopes for French’s? Do you see another 100 years? A few years back I employed a management support team to help run the business as I wanted to take a step back for a time. It needed a fresh pair of eyes to overlook it and some new ideas which worked well. Now my daughter has taken a role in the business, and we are delegating more tasks where possible, I can begin to see an end strategy for my time in the business. I hope the business continues to thrive and will be in the family for generations to come. I am confident for the future of the business and hope I have played my part to prepare French’s for any future challenges.
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BUDGET 2021
Budget 2021 – Summary A summary of the Budget which the Chancellor unveiled in the House of Commons this afternoon. In what he said was a three-part Budget, the Chancellor unveiled measures which he said were designed to provide continued support to businesses and individuals through the remainder of the coronavirus crisis; stimulate an economic recovery as businesses begin to reopen; and begin to normalise Britain’s finances. The most significant measures for our sector announced today include: •
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The VAT cut for hospitality, tourism and leisure has been extended until 30 September 2021, followed by an interim rate of 12.5% until 31 March 2022, when it will return to the standard rate. The Government has launched a new Recovery Loan Scheme to replace CBILS, BBLS and other business support schemes from April 2021 until 31 December 2021, subject to review. Businesses of any size can apply for 80% government-backed loans of between £25,001 and £10 million from a set of accredited lenders.
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A new £5 billion Restart Grants scheme will provide a one off payment of up to £18,000 per premises to business which have been closed as the economy begins to reopen.
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The 100% cut in business rates will continue until 30 June 2021. After this businesses that have been closed for business will be able to claim a two thirds cut in rates (up to £2 million), with a lower threshold for those who have been able to remain open.
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•
Small and medium-sized employers will continue to be able to reclaim up to two weeks of eligible Statutory Sick Pay costs per employee from the government.
Please see a full summary of measures that were included in the Budget, and a short analysis below. The full Budget can be viewed by scanning the QR code.
NFFF Statement – Budget 2021 The NFFF welcomes the measures announced by the Chancellor today, especially the help with business rates and the extension to the VAT cut. We do feel however, that there is no better time for Government to engage with hospitality to look at the way the VAT system affects the hospitality sector and to explore ways to find a better system that encourages growth and investment in our businesses and teams. We want to protect vital tax returns for the treasury but we feel the burden could be spread more fairly at a lower rate. The current system places legitimate businesses at a commercial disadvantage as businesses that don’t operate legitimately have less tax commitment and devalue our product by selling oversized portions too cheaply. We do feel that now is the time for Government to work with industry to BUILD BACK BETTER rather than BUILD BACK THE SAME. Andrew, Craig, Caroline and the NFFF Board
Fish Friers Review
OPINIONS MATTER SPECIAL: BUDGET 2021 Opinions matter to us at the NFFF, we want to hear from you all. In recent Fish Friers Reviews we have featured our ‘Opinions Matter’ page. We want to hear our members opinions on subjects which affect our trade.
retailers/businesses the confidence to look ahead that there is light at the end of the tunnel, and this will encourage the public to kickstart the economy to go out and spend and enjoy
The opinion could be a couple of sentences, a paragraph or it could be a full page article. The NFFF will reflect on all of your opinions and will provide answers on how we all as an industry can improve and move forward.
keeping the Vat element at 5% for hospitality, tourism and leisure industry, and offering a Recovery Loan Scheme to replace CBILS, BBLS, is quite a boost and help... But one of the negative aspects is Utility companies are hiking up their prices, even if you do take out a fixed 1, 2 or 3 Year term.
Our latest subject was;
Member C
The Chancellor has just announced the budget, what are your thoughts on it?
At the end of the day the government intends to return to 20% VAT, we are all familiar with the arguments against this punitive tax on food, please continue to lobby for a lower rate even just for food (and possibly soft drinks). As tax has become digitally managed a lowering of the VAT threshold would be more manageable now, this would avoid the bunching up to a “declared” T/O of £85K, which penalises honest traders with T/O £100K - £200K unfairly and discourages small businesses growing into a VAT no man’s land of T/O £85K+ - £200K.
• Are you happy with the budget? •
What would you have liked to have seen been announced?
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Is this enough support for you to confidently carry on until the pandemic is over?
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How can the NFFF further help you?
Member A No, I’m not happy with the budget as I believe VAT should of been frozen for a full 12 months. I also believe a long term view should be taken on VAT as I believe that 20% is too high. I think it is going to take 2 to 3 years to recover from the pandemic and the chancellor has gave us nothing to be assured about going forward. Member B I feel the Government /Chancellor is helping /giving
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Also I think membership should be made aware of the potential tax take on the profit generated by the windfall lower VAT rate, VAT is paid quarterly but the tax (income or corporation) bill can be well over a year away, and may come as a shock to some. Member D The budget and previous and ongoing government support is remarkable!
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WELCOME TO THE FISHER BANK FISH & CHIP SHOP IN WALVIS BAY, NAMIBIA! The Fish Friers Review in conversation with Marc Thiart, Fish Bank Fish & Chips When it comes to Namibia, the first thing you probably think of is an African country made famous for Jeremy Clarkson, James May and Richard Hammond driving across the Etosha National Park in beach buggies. Namibia is now famous for its own fish and chip takeaway and restaurant!
What made you decide to open a fish and chip shop in Namibia? The idea to open a fish and chip shop has been a while in the making, probably going back about 2 to 3 years. We thought it would be great to have a platform where we were able to be involved all the way from catching to serving – a way to showcase our truly Namibian resource. Our parent company, Hangana Seafood, is committed to responsible and sustainable fishing in Namibian waters. Our vessels use the newest technology on its fishing gear, namely Fondo bottom trawls/Uruque trawls and also EL Cazador trawl doors/Thyboron trawl doors, as well as end mesh size of 110mm to prevent young fish from being caught. We had not heard of the NFFF until a UK colleague – Jim Bennett of Irvin and Johnson told us about the training courses on offer, and once we learnt that we decided learning the British way to fish and chips was the only way to go!
What challenges did you face setting up the shop? COVID has been a major challenge for all and it’s no different for us. It has been mostly responsible for us only opening in February. Our management team has shown a great deal of trust in the concept to still go ahead with such an investment in these uncertain times. I also have an amazing team/committee that ensured that we remained on course.
How has trade been since you have opened? Opening day saw more than 600 portions being served! It surpassed even our wildest expectations and since that day we have had constant trade daily. We are grateful for our community supporting us.
Do you have any difficulties in gaining supplies such as potatoes? Not really, what we have found more of a challenge is getting into an ordering routine as we learn about daily portion quantities – fresh produce needs careful planning.
What are your future plans? Our immediate plans are to introduce a Saturday menu with a larger choice of products including products like beer batter for instance. After that, we would like to open a second outlet in our capital of Windhoek as soon as possible. We have a wonderful opportunity, and we want to grow! You travelled over to the UK to undertake training with the NFFF, how did the training benefit you? I was amazed at the level of detail that went into every single portion. David Miller is a fish frying wizard – his knowledge is incredible. I would go as far as saying that not having gone on this training would have meant difficult opening – you don’t know what you don’t know!
Would you recommend training to others? I would recommend that any person considering a similar venture attend the NFFF training course. Also being a member, I have had a lot of useful advice since the course. This has proven very helpful. 28
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5 TIPS TO GET YOUR BUSINESS WORKING ONLINE The Fish Friers Review in conversation with Eat Marketing It’s more important now than ever before to be found online by your customers. Although over the last 12 months the fish and chip shop industry has been steadily adapting to the challenges of the pandemic, now is the time to prepare your digital shop door to keep up with changing consumer behaviour and expectations.
Your website, your way At Eat Marketing, we’ve supported clients in navigating new digital landscapes through creative website designs that establish an online presence. Clients have been able to keep going through these uncertain times and open up new channels of revenue.
To help, we’ve gathered five key tips for taking your business online to ensure you’re found by new customers and stand out from your competitors.
However, we understand that every business is different, which is why we have created three website packages to suit a variety of digital requirements and budgets.
Tip 1: Establish a strong brand presence
Single page website
By delivering a consistent brand message through strong design, clear tone of voice and great images on your website, you will connect with your existing customers and attract a new audience.
With a simple set up process, this package is perfect if you don’t currently have a website but would like one that’s on-brand quickly. You’ll also be able to link to any online ordering platforms.
Tip 2: Offer a good user-experience
5 page website
Ensure customers don’t get put off by a clunky and difficult website experience. You want to be sure your site is as user-friendly as possible.
This package provides you with a full website design that’s optimised for search engines to ensure you rank highly on Google. It also includes all the essentials you’ll need to make your business stand out from the competition.
Tip 3: Use clear call-to-actions (CTA’s) Hand-hold your audience through the process of placing a booking, through clear copywriting and persuasive CTAs.
Tip 4: Integrate online ordering Encourage customers to order directly through you at a time that’s convenient to them with integrated online ordering on your website. Perfect for click & collect or delivery, integrated online ordering can also give you control over your customer data.
Tip 5: Implement a well researched SEO strategy
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Using relevant keywords on your website will help you appear in Google search engine results online and above your competitors.
www.nfff.co.uk
Bespoke website design For a website that’s as unique as your business, this package offers a bespoke approach tailoring design and content to fit your requirements. Through keyword research and an SEO strategy, your website will really stand out from the crowd. Want to find out more information about each of Eat Marketing’s website packages? Visit: https://eat-marketing.co.uk/websitepackages/ or give the team a call on 0845 835 4661.
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Now more than ever, the front door to your fish and chip business starts online. Now is the time to invest in a website that matches the quality of your fish and chips. Maria Louca Sales & Marketing Director
visit: eat-marketing.co.uk/website-packages or talk to Maria on 0845 835 4661 for more details.
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MENTAL HEALTH IN THE WORKPLACE Research from The Royal Society for Public Health (RSPH) found that ‘One in five hospitality workers suffer from work-related severe mental health issues’. 84% of those working in hospitality attributed feeling increased stress as a direct result of their job. The catering industry has always been known as a stressful environment, long hours, split shifts and periods of high pressure. Add to this the unpredictability of the last 12 months. Businesses being closed, staff being furloughed, others taking on extra work, home schooling & isolation. It’s no wonder that we are expecting to see mental health problems in the workplace increase. As an employer we need to be proactive as we get used to the ‘new normal’. So as a business what can you do to support your team during this period? It is widely accepted that training and education is the key. A business that is able to support and enhance their team’s mental health are far more likely to have a happier and more productive workforce. It has been show that for every £1 invested into an team members wellbeing, employers can see up to a £4.20 in return. It really is a win – win situation. Modern training teaches employers how to create a more positive work environment which nurtures their employees mental health to avoid future problems. It also looks at how to spot signs and potential triggers that highlight a team member is struggling and in need of help. Spotting these signs early could lead to a quick and easy resolution. If left, mental ill-health can cause long term and debilitating problems to the individual but also to the business both financially and logistically. Don’t worry, learning about mental health is not aimed at turning you in to a psychiatrist. You are not expected to ‘fix’ or diagnose people’s mental health problems. It teaches you how to promote a healthy workplace and by doing so helping to prevent causes of mental health problems. You will be able to recognise someone who needs support and then sign post options for your employee so that they can easily access the right help. It is also vital that you look after yourself, as a leader you aren’t expected to be invincible. We all need help
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If you would like more information on Mental Health in the Workplace training, you can contact Paul. Paul Markham, 0330 311 0799 info@greenbooxfirstaidtraining.co.uk www.greenboxfirstaidtraining.co.uk/mental-health sometimes. Here are our top tips to keeping yourself mentally healthy. These might sound obvious, but have a look at last week – did you take care of yourself as much as you could? •
Get plenty of sleep, it’s vital for positive moods and emotions.
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Eat Well, simply put, you get our what you put in!
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Avoid alcohol, smoking and drugs, you may think it is making you feel better in the short term but these are all depressants.
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Keep active and exercise. You release natural drugs in the body when you exercise which make you happy.
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Get outdoors and away from screens. A change of scenery will make you more productive and allows you to think more clearly.
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Do something you enjoy, or learn something new. This will give you a sense of achievement and it boosts self-esteem.
•
Connect as much as possible – human contact is vital to our mental health. It’s good to talk, we all feel much better by having positive people around us.
•
If you need help there are always people to listen.
Mind and Samaritans can also provide support for those struggling with mental health issues so no one needs to suffer alone. It’s ok to not be ok. Call Mind, 0300 123 3393 or Samaritans - 116 123
Fish Friers Review
SHARE THE LOVE Launched in October 2020 by Seafish, Love Seafood is an ambitious long-term consumer initiative which aims to change the nation’s perceptions of seafood. Encompassing both in-home and out-of-home consumption, Love Seafood seeks to inspire UK consumers to eat and enjoy more fish and shellfish over the next 20 years. Love Seafood replaces Seafish’s previous consumer platform, Fish is the Dish, and will create an enthusiastic community of seafood champions united behind a single cause – to collectively inspire the nation to fall in love with seafood.
Love Seafood will: •
Help consumers across the UK reconnect with buying and eating seafood by promoting choice, convenience and the benefits of balanced living.
•
Encourage consumption of seafood at home via retail purchases and outside the home, including dining at cafes, restaurants as well as fish and chip shops
•
Bring together a range of seafood champions to inform and inspire the nation.
•
Provide seafood businesses with tools to help communicate directly with consumers.
Love Seafood has been developed in partnership with the UK seafood industry. The direction of Love Seafood
is informed by a Love Seafood Group – comprising representatives from across all seafood sectors – which meets on a regular basis to provide guidance and help steer Love Seafood plans and activities.
Target audiences Love Seafood is focused on two specific audiences representing buying power, penetration and influence across the next five years and beyond – namely, ‘Millennials’ (consumers born between 1981-1996) and ‘Baby Boomers’ (born between 1946-1964). Getting involved Getting involved in Love Seafood doesn’t have to be time consuming or expensive. As part of the Love Seafood community, you can access a wide variety of branded assets and handy tools via Seafish, helping you promote your business to customers. You can avail yourself of advice on how best to use Love Seafood content in your own marketing efforts, and you’ll benefit from Seafish’s year-round, nationwide marketing campaigns promoting Love Seafood. Visit www.seafish.org/love-seafood to find out more, to sign-up to receive latest news updates, and to access a wide variety of Love Seafood business support assets. Share the love!
Perfection on a plate (or in a box). Championing the nation’s favourite takeaway.
www.nfff.co.uk
COULD YOU BE INTERESTED IN SELLING YOUR HIGH TURNOVER FISH & CHIPS BUSINESS REQUIRED FOR GENUINE PURCHASING COMPANY HIGH TURNOVER FISH & CHIP RESTAURANTS LOCATION IN THE NORTH OF ENGLAND MUST HAVE GROSS YEARLY SALES IN EXCESS OF £1,500,000 Do you own a Leasehold or Freehold Fish & Chips Business in the North of England with weekly Gross Takings in excess of £30,000 per week. If you might be interested in selling, then please do not hesitate to contact us. All Dealings & Conversations would obviously be conducted in the most. PRIVATE & CONFIDENTIAL MANNER All your existing Management & Staff would possibly be retained We would be only too pleased to supply you with a NO OBLIGATION Appraisal of your Business, and an Approximate Valuation and/or Selling Price of what we believe could be achieved.
All backed by over 60 Years of selling Fish & Chip Shops
For further information, please contact Harvey Rosen Mobile 07836-566392 or Email: Harvey@rosens.co.uk Rosens Business Transfer Agency, The Crystal Building, Freeman House, Langston Road, Loughton, Essex IG10 3TH WWW.ROSENS.CO.UK
Fish Friers Review
NFFF ASSOCIATE MEMBERS
Business Directory NFFF Associate Members play a fundamental role in the fish and chip industry. All the NFFF Associate Members play their part in improving the fish and chip trade as a whole and are looking to work with fish friers for the long term. All companies who have applied to become Associate Members have been approved by the NFFF Board. If Associate Membership is something you would like to discuss in further detail please do not hesitate to contact Rob on 0113 230 7044 or email robert@nfff.co.uk
INDUSTRY PARTNERS
AHDB Potatoes
Tel: 024 7 669 2051 Email: info@ahdb.org.uk Web: www.ahdb.org.uk
Coeliac UK
Contact: Catering Team Tel: 01494 796727 Email: catering@coeliac.org.uk
FASFA
Contact: Malcolm Large Email: mallarge@ btinternet.com Web: www.fasfa.co.uk
Marine Stewardship Council
Contact: George Clarke Tel: 0207 246 8916 Email: george.clark@msc.org Web: www.msc.org/fishandchips
NEODA
Contact: Lynda Simmons Tel: 020 8464 3954 Email: lynda.simmons@neoda.org.uk Website: www.neoda.org.uk
The Fishermen’s Mission
Contact: Sue, Diane or Gemma in the Fundraising Team Tel: 01489566910 Email: enquiries@fishermens mission.org.uk Website: www.fishermensmission.org.uk
Seafish
Contact: Andy Gray, Trade Marketing Manager Tel: 07876 035767 Email: a_gray@seafish.co.uk Website: www.seafish.org
The Sustainable Restaurant Association
Contact: Mark Lineham Tel: 0207 479 4235 Email: mark@thesra.org Web: www.thesra.org
ENERGY/CARD PAYMENTS
Energy4
Contact: Tom Collier Tel: 01642 888816 Email: bills@energy4.co.uk Web: www.Energy4.co.uk
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www.nfff.co.uk
Utility Bidder
Contact: Thomas Johnson Tel: 0800 007 4001 Email: t.johnson@utilitybidder.co.uk Email: info@utilitybidder.co.uk Website: www.utilitybidder.co.uk
Paymentsense
Contact: Charlie Underwood Tel: 0800 103 2959 Email: charlie.underwood@ paymentsense.com Web: www.paymentsense.com/uk/ partners/nfff/
DUCT CLEANING/RANGE SERVICING
Discount Range Services Ltd
Contact: Liam Marshall or Paul Bell Mobile: 07833 681319 (Liam) Mobile: 07753687188 (Paul) Email: discountrange services@gmail.com Website: www.discountrangeservices.co.uk
Duct Cleaning Service Ltd
DUCT CLEANING SERVICE LTD
Contact: Michael or Darren Hardcastle Mobile: 07580799763 (Michael) Mobile: 07974676224 (Darren) Email: info@ductcleaningserviceltd.co.uk Web: www.ductcleaningserviceltd.co.uk
Keep Environmental Services
Contact: Dave Penson Tel: 01472 602012 Mobile: 07740 061 526 Email: dpenson@3pa.co.uk Web: www.ductcleaners.co.uk
Frytech Ltd
Contact: Keith McLaren Mobile: 07944 552243 Email: Frytechservice@gmail.com
FINANCIAL, LEGAL AND INSURANCE
Johnson Reed Catering Finance
Contact: Mark Johnson Tel: 0161 429 6949 Email: info@johnsonreed.co.uk Web: www.johnsonreed.co.uk
Morrish Solicitors LLP
Contact: Daniel Kindell Tel: 0333 3449600 Email: daniel.kindell@morrishsolicitors.com Web: www.morrishsolicitors.com/nfff
Thornhill Insurance
Contact: Lucy Thornhill Tel: 01924 499182 Email: info@thornhillinsurance.co.uk Website: www.thornhillinsurance.co.uk
FISH SUPPLIERS
Collins Seafoods Limited
Contact: Craig English Tel: 01325 315544 Email: craig@ collinsseafoods.co.uk Web: www.collinsseafoods.co.uk
F Smales & Son Ltd
Tel: 01482 324997 Email: info@smales.co.uk Web: www.smales.co.uk
Pacific West
Tel: 01553 772935 Email: mike@klsonline.co.uk Web: www.klsonline.co.uk
Contact: Eric Rose Tel: 01373 824 242 Email: enquiry@ pacificwestfoods.co.uk Web: www.pacificwestfoods.co.uk
Range Response
T Quality
KLS
Contact: Paul Douglas Tel: 0161 654 9225 Mobile: 07500 334 533 Email: sales@rangeresponse.co.uk Web: www.rangeresponse.co.uk
Contact: Derek Dews Care Line No: 0330 1243707 Mobile: 07769 933002 Email: customercare@tquality.co.uk Web: www.tquality.co.uk
Irvin & Johnson
Contact: Mr Jim Bennett Mobile: 07970 374658 Email: jim@jmbennett.co.uk Web: www.ij.co.za
GENERAL FOOD SUPPLIERS
Kerry Foodservice
Contact: Customer Careline Tel: 0800 138 1938 Web: www.kerryfoodservice.co.uk
Middleton Food Products
Contact: Ryan Baker Tel: 01902 608122 Email: sales@middletonfoods.com Web: www.middletonfoods.com
S&B Herba Foods Ltd
Contact: John Rispin, Head of Branded Tel: 01689 878724 Mobile: 07768 531996 Email: john.rispin@sbhf.com Web: www.sbhf.com
Sarson’s
Contact: Craig Dillon Tel: 01689 878724 Mobile: 07826 542288 Email: craig.dillon@mizkan.co.uk Web: www.SwitchToSarsons.co.uk
Keejays Ltd
Sauce makers to the Fish and Chip Industry
Contact: Sammy Lee / Amanda Walden Tel: 01473 827304 Email: sammy@keejays.co.uk / amanda@ keejays.co.uk or enquiries@keejays.com Web: www.Keejays.com, www.goldfishbrandprofessional.com
GENERAL TRADE
B Smith Packaging (Worcester) Ltd
Contact: Alison Kemp Tel: 01905 757124 Email: a.kemp@bsmithpackaging.co.uk Website: www.bsmithpackaging.co.uk
NFFF ASSOCIATE MEMBERS BD Signs
Contact: Michael Dickman Tel: 01773 761 791 Email: info@bdsignsnottingham.co.uk Website: www.bdsignsnottingham.co.uk
E.B. Gas Services
Contact: Rodney Marks Tel: 02830 262908 Mobile: 07771610925 Email: service@ebgasservices.com Website: www.ebgasservices.com
P&G Professional
Contact: Customer Care Team Tel: 0800 716 854 Website: https://pgpro.co.uk/
Ceres | Pure Food Innovation
Tel: 0845 3711 522 Mobile: 07771610925 Email: hello@ Web: www.worldofceres.com YouTube: www.youtube.com/c/CERESPFI
Environmental Products and Services Ltd
Contact: Jim O’Neil Tel: 02830833081 Email: Jim.ONeill@epas-ltd.com Web: www.EPAS-Ltd.com
Sign Focus
Contact: Antony Grainger Tel: 01274 747788 Email: info@signfocusltd.com Web: www.signfocusltd.com
AquaMundus / Magnete / Thermaco
Contact: Sarah Tel: 01905 954063 Email: sales@aquamundus.co.uk Website: www.aquamundus.com
PanaEpos
Contact: John Mills or Jason Bailey Tel: 01692 404949 Email: sales@panaepos.com Website: www.panaepos.com
FILTRATION
Premier 1 Filtration
Contact: Steve Calvert Mobile: 01325 377189 Email: info@premier1filtration.com Website: www.premier1filtration.com
Vito UK
Contact: Kim Addision Tel: 01953 542101 Email: info@vitouk.co.uk Website: http://www.vitouk.co.uk/
OILS AND FATS
ADM Trading (UK) Limited
Contact: Andrew Marriott Tel: 01322 443025 Email: ukinfo@adm.com Web: www.olenex-uk.com/frymax.php
Nortech Foods Ltd
Fylde Fresh and Fabulous Ltd
JJ Food Service
PIES, SAUSAGES AND MEATS
Contact: James Crossley National Account Manager Tel: 01253 836444 Email: sales@fyldefreshandfabulous.com Website: www.fyldefreshandfabulous.com
Contact: Paul Brailsford Tel: 08433 09 09 91 / 07870176015 Email: paul.brailsford@ jjfoodservice.com Website: www.jjfoodservice.com
James T Blakeman Co Ltd
Jess Turner Potato Merchant
V A Whitley & Co Ltd
Contact: Alan Hackett Tel: 01302 390880 Email: info@nortechfoods co.uk Web: www.nortechfoods.co.uk
Contact: Cherry Ward Tel: 01782 569610 Email: admin@blakemans.co.uk Web: www.blakemans.co.uk
Pukka
Contact: Craig Hadfield, Head of Foodservice Tel: 0116 260 9755 Email: craig.hadfield@pukkapies.co.uk Web: www.pukkapies.co.uk Facebook: www.facebook.com/pukkapies Twitter: @pukkapies Instagram: @officialpukkapies
Karro Food Group
Contact: Graham Thompson Tel: 01482 326234 Mobile: 07789 761448 Email: graham.thompson@ karro.co.uk Web: www.karro.co.uk
Holland’s Pies
Contact: Leanne Holcroft Tel: 01706 213591 ext. 207 Email: enquiries@hollandspies.co.uk Web: www.hollandspies.co.uk
Meadow Vale Foods
Contact: Shaun Weatherby Tel: 01978 666116 Email: shaunw@mvhltd.com Web: www.meadowvalefoods.co.uk
POTATOES AND PRE PREP CHIPS
Vic Graham Potatoes
Contact: Mark Graham Tel: 01204 887415 Email: potatoes@vicgraham.com Web: www.vicgrahamwholesale potatoes.co.uk
PG Chips
Contact: Paul Graham Tel: 07930 370440 Email: potatoes@vicgraham.com Web: www.vicgrahamwholesale potatoes.co.uk/pg-chips
Isle of Ely
Contact: Oliver Boutwood Tel: 01353 863355 E-mail: info@isleofely.co.uk Web: www.isleofely.co.uk
Mitchell Potatoes Ltd
Contact: Stuart Mitchell (Managing Director) Angus Mitchell (Sales), David Mitchell (Buying) Tel: 01926 633323 Email: info@mitchells-potatoes.co.uk Website: www.mitchells-potatoes.co.uk
Contact: Daniel Turner Tel: 01254 830 305 Email: soltashe@googlemail.com Website: https://jessturnerpotato merchant.co.uk
Contact: Mike Wallace Tel: 01706 364211 Email: enquiries@vawhitley.co.uk Website: www.vawhitley.co.uk
Farm Frites UK & Ireland
Contact: Kerry Dewett Tel: 07740 829 999 Email: kerry.drewett@booker.co.uk Web: www.booker.co.uk
Contact: Nic Townsend – Trade Marketer Tel: 01452 415845/ 07534907448 Email: nictownsend@farmfrites.com Website: www.farmfrites.com
RANGES AND CATERING EQUIPMENT
Florigo
Contact: Robert Furey Tel: 01527 592000 Email: info@florigo.co.uk Web: www.florigo.co.uk
Hewigo UK Ltd
Contact: Phillip Purkiss Tel: 0121 5449120 Email: sales@hewigo.com Web: www.hewigo.com
KFE Ltd
Contact: Tanya Henderson Tel: 01778 380448 Email: sales@kfeltd.co.uk Website: www.kfeltd.co.uk
Mallinson’s of Oldham Ltd
Contact: Terry Cowell Tel: 01706 299000 Email: mallinsons.sales@btconnect.com Web: www.mallinsonsofoldham.co.uk
Booker Wholesaler
MARKETING
Eat Marketing
Contact: Maria Louca Email: hello@eat-marketing.co.uk Website: www.eat-marketing.co.uk
STRATEGIC PARTNERS
Lincat
Email: sales@lincat.co.uk Tel: 01522 875500 Web: www.lincat.co.uk
DELL Technologiest
Contact: Neelesh Jain Tel: 01344 378887 Ext: 3406374 Email: Neelesh_jain@dell.com
Waterworx UK
Contact: Mike Campbell Tel: 01772 595375 or 07753 184874 Email: mikecampbell@waterworxuk.uk
RGM Leeds Ltd T/A Hopkins Contact: Paul Berrett Tel: 01133450889 Email: info@hopkins.biz Web: www.hopkins.biz
WHOLESALERS
Drywite
Contact: Nicky Lewis Tel: 01384 569556 Email: enquiries@drywite.co.uk Website: www.drywite.co.uk
Friars Pride Ltd
Contact: Vince Willows Tel: 01733 316400 Email: sales@friarspride.com Web: www.friarspride.com
Henry Colbeck Ltd
Contact: Douglas Colbeck, Sales Director Tel: 0771 879 4010 Contact: Jackie Pearson, Head of Marketing Tel: 0191 482 8409 Email: sales@colbeck.co.uk Web: www.colbeck.co.uk
To check out your latests NFFF Associate Member Benefits visit www.nfff.co.uk and login to your members area.
Fish Friers Review
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FEDERATION NOTICE BOARD
National Federation of Fish Friers 4 Greenwood Mount, Leeds, LS6 4LQ Telephone: 0113 230 7044 Email: mail@nfff.co.uk Website: www.nfff.co.uk
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General Office PA to the Directors: Karen Clark – karen@nfff.co.uk Finance: Fiona McStay – fiona@nfff.co.uk Training & Quality Award: Helen Brook – helen@nfff.co.uk Fish Friers Review: Robert Norris – robert@nfff.co.uk Member: Sheryl Coward – sheryl@nfff.co.uk
President Mr Andrew Cook Skipper’s Fish Bar Tel: 07748 631697 (24 hrs) Email: andrew@nfff.co.uk
Vice President Mr Craig Maw Kingfisher Fish & Chips Tel: 07745 662325 Email: craig@nfff.co.uk
Treasurer Miss Caroline Murphy The Wetherby Whaler Tel: 07711 768674 Email: nfff@wetherbywhaler.co.uk
Regional Director for England Mr Hugh Mantle Tel: 07831 577296 Email: hughmantle@hotmail.co.uk
Regional Director for England Ms Lesley Graves Burton Road Chippy Tel: 07507 889028 Email: lesleygraves703@msn.com
Regional Director for England Mr Craig Buckley The Fish Bar & Hooked Tel: 07745 946709 Email: thefishbar@hotmail.co.uk
Regional Director for England Mr David Miller Millers Fish and Chips Tel: 07759 055587 E: davidmillernfff@hotmail.com
Regional Director for Wales Mr John Penaluna Penaluna’s Famous Fish & Chips Tel: 07903 864869 E: lapcatering@tiscali.co.uk
Regional Director for Northern Ireland Mr Malachy Mallon Dolphin Fish and Chips Tel: 07769687069 E: dolphindungannon@gmail.com
www.nfff.co.uk
NFFF UPDATES Sad passing of former NFFF Directors
newest member of the NFFF Head Office team. Sheryl has joined the NFFF as our new Membership Coordinator and is looking forward to speaking and taking enquires from all our members and future members.
The NFFF is sad to announce the passing of former NFFF President Adrian Herdman, NFFF Treasurer Brian Hutton and Regional Director for Wales Jeff Derrick.
Happy Retirement Eileen!
Adrian was President of the NFFF from 2000 to 2006 and was heavily involved with the Welsh Area Council for many years. In 2007 Adrian was awarded ‘Life Membership’ and later received Meritorious Service Award from the NFFF. Brian joined the NFFF as a Regional Director for England in 1995 and would remain involved with the NFFF Board until 2008. From 2001 and 2006 Brian held the role of NFFF Treasurer. Brian was awarded ‘Life Membership’ in 2006. Jeff Derrick initially joined the NFFF Board in 1994 and held the position of Regional Director of Wales for 6 months. Jeff would later re-join the Board in 1998 and again hold the position of Regional Director of Wales until 2006. Our thoughts are with everyone associated with their families at this sad time.
Welcome Sheryl
We would like to take this moment to wish our membership coordinator a happy retirement. Eileen will leave the NFFF on the 26th February 2021. As membership coordinator Eileen will have handled all your enquires and membership renewals.
NFFF Regional Director of Scotland We are also looking for a Board member for Scotland. If you have a financial interest in a fish and chip shop, and you live in Scotland, and you want to represent shops in Scotland then please get in touch. This is a voluntary role but once you are involved you get to see what an important role the NFFF plays and it is great to be able to put back into the industry we all love. If anyone would like to learn more on these issues, the NFFF, the vacant role in Scotland or ask nother question then please feel free to email Andrew@NFFF.co.uk.
The NFFF are delighted to welcome Sheryl as the
@ B D S I G N S & B D I G I TA L
@ B DS I GN
B D S I G NS N O T T I N G H A M . C O . U K
Fish Friers Review
WHAT THE NFFF CAN OFFER YOU! NFFF MEMBERSHIP BECOME A MEMBER TODAY BECAUSE MEMBERS GET MORE! Become a member today to receive your exclusive benefits and discounts. You can now join online today or why not give us a call on 0113 230 7044.
NFFF PAY MONTHLY NUMBER OF SHOPS
MEMBERSHIP TYPE
TOTAL PAYMENT
INITIAL PAYMENT
THEN 11 PAYMENTS OF
1 Shop
Single Shop Membership (1 Shop)
£259.54
£51.86
£18.88
2-4 Shops
Small Multi-Shop Membership (2-4 Shops)
£389.30
£77.89
£28.31
5-9 Shops
Medium Multi-Shop Membership (5-9 Shops)
£707.68
£141.51
£51.47
Dual Membership
£54.22
£10.88
£3.94
Single Shop Membership plus Dual
£313.75
£62.73
£22.82
1 Shop
NFFF PAY YEARLY NUMBER OF SHOPS
MEMBERSHIP TYPE
COST
1 Shop
Single Shop Membership (1 Shop)
£180.23 + VAT
2-4 Shops
Small Multi-Shop Membership (2-4 Shops)
£270.35 + VAT
5-9 Shops
Medium Multi-Shop Membership (5-9 Shops)
£491.44 + VAT
10+ Shops
Large Multi-Shop Membership (10+ Shops)
£67.02 + VAT Per Shop
Dual Membership
£37.65 + VAT
NFFF TRAINING TRAINING COURSE
COURSE DETAILS
COST
Three-day training course - Complete beginners guide to fish and chips shop management
The course will teach you the skills needed to pursue a career in Fish and Chips as a business owner and a complete all-rounder capable of running a fish and chip shop. We will prepare you for the next steps within the industry. All of our trainers are highly experienced fish friers and many have won numerous awards in the industry. They are all very passionate about fish & chips and are eager to pass on their best practice skills and experiences to you.
NFFF Members £550+VAT
www.nfff.co.uk
Non NFFF Members £650+VAT
BITESIZE ZOOM COURSE TRAINING COURSE Fish Cutting Made simple!
Potato Prep Know your Spuds!
Blanching How to save time!
Fish Cakes A firm favourite!
COURSE DETAILS
COST
The course will teach you the skills needed to obtain the best out of the species of fish that you are working with. This will then enable you to take these skills back into the business and make your business more profitable.
NFFF Members £80.00+VAT
The course will teach you the skills needed to get the best out of a 25kg sack of potatoes. What to look for when choosing your supplier, variety and much more.
The course will teach you the art of blanching chips and how this blanching can be a vital time saver during your busy periods. Learn how to blanch and when it is recommended.
Non NFFF Members £115.00+VAT NFFF Members £60.00+VAT Non NFFF Members £95.00+VAT NFFF Members £50.00+VAT Non NFFF Members £85.00+VAT
The course will teach you what to do with trimmings of fish that you think cannot be used. What to do with potatoes that may not meet the size grade for chipping. How you can make more money and profit out of your raw materials.
NFFF Members £50.00+VAT
Accompaniments - To boost the sales!
The course will teach you how to add accompaniments to your menu using very little effort but, gaining you lots of profit. Our experienced trainers will talk you through how adding small additions to our menu can help you achieve better profits and reviews from your customers.
NFFF Members £40.00+VAT
Batter Preparation – Go with the flow!
The course will teach you the skills needed to obtain the best batter to coat your fish, fishcakes, and other battered products. The course will show you how to maintain the consistency from one shift to another.
NFFF Members £60.00+VAT
NFFF ONLINE QUALIFICATIONS
Non NFFF Members £65.00+VAT
Non NFFF Members £65.00+VAT
Non NFFF Members £95.00+VAT
NFFF QUALITY ACCREDITATION SCHEME
COURSE
COST
Level 2 Food Hygiene
£9.50+VAT
Level 2 Health & Safety in the Workplace
£9.50+VAT
Level 2 Allergens Awareness for Caterers
£9.50+VAT
Level 2 HACCP
£9.50+VAT
Level 3 Food Hygiene
£65.00+VAT
FOR MORE DETAILS
Sponsored by
The Quality Accreditation is a great marketing opportunity and promoting your business through the display of an accreditation such as this helps you to increase customer confidence and awareness, and helps your business to stay one step ahead. SCHEME
COST
1 Outlet – NFFF Member
£125+VAT
Additional Outlets – NFFF Member
£50+VAT per shop
1 Outlet – Non NFFF Member
£200+VAT
Additional Outlets – Non NFFF Member
£150+VAT per shop
Gain industry recognised qualifications today:
To learn more about the NFFF simply visit WWW.NFFF.CO.UK
Fish Friers Review